The bacon is made from the pig’s cheek, which with a particular cut takes on the characteristic triangular shape.
The cheek, without rind, goes from salting to maturing which can vary from 60 to 90 days.
It’s made up of fine fat and lean muscle veins as the lean part goes from red to burnished red. With a delicate taste of pepper and moderately salty.
It is easy to use for culinary preparations typical of our land.
We advise you to try it to prepare Carbonara or an excellent Amatriciana.
PLEASE NOTE: Our cured meats are handmade products and, while we are committed to maintaining the expected weight, this may vary slightly from the one indicated.
Minimum purchase one package.
pork meat 100%
E252 potassium nitrate
NUTRITIONAL VALUES PER 100GR:
Energia/Energy/Brennwert / EnergieKJ2725 / Kcal652
Grassi/Fat/Fett/Vet 69,6 g.
di cui acidi grassi saturi/
of which saturated fatty acids/
vaarvan verzadigde zuren 25,3 g.
Carboidrati/Carbohydrates/Kohlenhydrate/Koolhydraten 0 g.
di cui zuccheri/of which sugars/davon Zucker/waarvan suikers 0 g.
Proteine/Proteins/Eiweiß/Eiwitten 6,4 g.
Sale/Salt/Salz/Zout 2,5 g.
TRY ME WITH:
pasta dishes (carbonara and amatriciana), meats, cheeses, vegetables in oils.
METHOD OF PRESERVATION:
store in the fridge and consume by the expiration date.